Tempeh au Vin Recipe

Name: Tempeh au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small leeks, white and light green parts cut into 1-inch-thick rounds (1 1/2 cups); 2 Tbs. olive oil, divided; 2 small onions, cut into chunks (1 1/2 cups); 1 lb. white button mushrooms, halved (4 cups); 3 large carrots, cut into 1/2-inch-thick rounds; 1 8-oz. pkg. tempeh, cut into 1/2-inch cubes; 4 smoky tempeh strips, such as Lightlife, chopped ( 1/2 pkg.); 3 cloves garlic, peeled and sliced (1 Tbs.); 3 Tbs. all-purpose flour; 1 bottle medium-bodied red wine, such as Syrah or Beaujolais; 4 sprigs fresh thyme; 2 bay leaves; 2 cups spelt berries

Servings: persons

3 small leeks, white and light green parts cut into 1-inch-thick rounds (1 1/2 cups)
2 Tbs. olive oil, divided
2 small onions, cut into chunks (1 1/2 cups)
1 lb. white button mushrooms, halved (4 cups)
3 large carrots, cut into 1/2-inch-thick rounds
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
4 smoky tempeh strips, such as Lightlife, chopped ( 1/2 pkg.)
3 cloves garlic, peeled and sliced (1 Tbs.)
3 Tbs. all-purpose flour
1 bottle medium-bodied red wine, such as Syrah or Beaujolais
4 sprigs fresh thyme
2 bay leaves
2 cups spelt berries

1
Heat 1 Tbs.
2
oil in Dutch oven or large pot over medium-high heat.
3
Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally.
4
Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally.
5
Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour, and stir to coat vegetables with flour.
6
Cook 2 to 3 minutes, or until fragrant.
7
Stir in wine and 3 cups water.
8
Add thyme and bay leaves, and season with salt and pepper, if desired.
9
Reduce heat to medium-low, partially cover, and simmer 1 ½ hours, or until carrots are tender and sauce has thickened.
10
Meanwhile, cook spelt berries in 6 cups water 1 ½ hours, or until soft like rice.
11
Drain.
12
Remove tempeh mixture from heat, and stir in remaining 1 Tbs.
13
oil.
14
Season with salt and pepper, if desired, and serve with spelt berries.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 small leeks, white and light green parts cut into 1-inch-thick rounds (1 1/2 cups), 2 Tbs. olive oil, divided, 2 small onions, cut into chunks (1 1/2 cups), 1 lb. white button mushrooms, halved (4 cups), and more.

Yes, Tempeh au Vin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions